Cwie Mie Malang

Cwi mie sangat terkenal dihidangkan di warung atau restaurant di Malang, kota kecil 90km dari ibu kota Jawa Timur, Surabaya. Dihidangkan dengan kerenyahan selada dan pangsit goreng. Biasanya disini aku selalu pakek cos lettuce.Lebih lengkap lagi klo ada baksonya :)

Beberapa restaurant ada yang mencampur minyak ayam ke mie yang sudah direbus, karena aku rada gimana gitu ma fat ayam biasanya aku campur dengan minyak bawang, yang udah aku siapin sebelom ngrebus mie. It's kinda gave zing to boiled noodle.

Cwi Mie Malang

Bahan :
400 gr mie keriting
20 lembar kulit pangsit, isi sebagian dengan bahan taburan (aku seh gak pernah ngitung biasanya banyak sekalian)
minyak goreng untuk menggoreng pangsit
Selada cos, cuci bersih
bawang goreng
seledri iris halus
daun bawang iris halus
Sambal
acar timun

Minyak Bawang :
5 butir bawang putih parut
5 sdm kecap asin (kurang lebih)
50 ml minyak (sayah pakek canola oil)
2 sdt minyak wijen

Tumis bawang putih hingga harum dengan minyak, tambahkan dengan kecap asin dan minyak wijen

Taburan:
2 sdm minyak goreng
3 siung bawang putih cincang halus
1 cm jahe, cincang halus
300 g daging ayam (bagian dada tanpa kulit) cincang halus
merica bubuk
garam
1 sdt kecap asin

Kuah
2 sdm minyak goreng
5 siung bawang putih, haluskan
1 sdt jahe parut
2000 ml kaldu ayam
garam, gula merica bubuk

Rebus mie dalam air mendidih, angkat tiriskan, siram dengan air dingin, masukkan dalam mangkuk campur dengan minyak bawang secukupnya. Aduk sampai rata.

Taburan ayam:
Panaskan minyak goreng dalam wajan, tumis bawang putih dan jahe hingga harum, masukkan daging ayam cincang, aduk sampai daging ayam berbutir-butir. Masukkan merica, garam, dan kecap asin, aduk rata, angkat. Dinginkan, haluskan dalam food processor hingga berbutir halus, sisihkan

Kuah:
Panaskan minyak goreng tumis bawang putih dan jahe hingga harum,tuangi kaldu. Tambahkan garam, gula dan merica , didihkan.

Penyajian :
Taruh 2 lembar daun selada di dalam mangkuk. Masukkan mie dan taburan, taburi bawang goreng, daun seledri dan daun bawang diatasnya, Taruh kuah dalam mangkuk terpisah. Sajikan dengan kulit pangsit goreng, dan acar timun dan cabe hijau.

River Cruised And Balado Terong

It was last April, we eventually decided to go on river cruise through Yarra River, which is one of our long list to do in this list of "pretending to be tourist".

It was nice sunny day... just perfect for day out. We went outside onto the deck to enjoy the scenery and charm of the city while one friendly crew kept coming on the deck to remind the guest if there will be a low bridge ahead. Let me check my memory ... they are Queens Bridge, Kings Bridge and Princes Bridge, lol... the prep kids too, would easily remember the name of those royal family.

To be truth the scenery was not as what I pictured on my mind, there were some buildings under construction, that's really distracted. Overall it such lovely cruising.

Back to kitchen I have eggplant recipe to post. This dish used to be the last food I'd eat but now it wasn't, my favorite one indeed. It tastier and creamy at the same time the hot sensation is really a bonus...

Balado Terong

3 eggplants/aubergine, cut it in the middle longwise, then slice into 3 or 4
slice of galangal
3 kaffier lime leaves
salt
sugars
Prawn is optional

paste ingredients:
1 medium red onion, or 5 red shallots, sliced
5 cloves garlic (I do love garlic, u may reduce to 3 )
3 red chilies, sliced or one medium capsicum plus hot chillies
1 / 2 tomato sliced


heat fry pan with little oil add red onion and garlic until fragrance add red chillies and tomato mix until tender, remove from the pan set aside.When it get cold process to make paste

to cook eggplant some people like to cook in a bit of oil, but i like it in deep fry and hot, so the eggplant don't absorb much of the oil, but it cook by the heat of the oil. Another way in heatproof dish arrange the eggplant and spray with canola oil then oven.

ok... after all done

in the fry pan heat a bit of oil add the paste, galanggal, kaffier lime leave until fragrance... If u want to add prawn this is the time to add prawn, mix until it cooked through, don't forget salt and sugar to taste. Add egg plant and serve

Roast Lamb with Rosemary, Garlic and Honey.

We do love Australian Lamb, apparently those words is not only apart of advertising campaign, it's also how our family like Australian lamb. And it always there on some sorts of celebration, wouldn't be special without it. The meat much tender and tastier, beside it is lean and low in cholesterol compared to other animal proteins. Find more of it's nutrition facts in here.

This time I cooked it with my brand new rotisserie, a mother's day present from hubby, well of course I asked for that. It's convection oven actually, but boy...I'm pretty happy with small oven rather than my kitchen oven which take longer to roast a lamb.

Rosemary & garlic roast lamb

Source: Australian Good Taste

1.5kg easy-carve leg of lamb
4 garlic cloves, sliced
3 sprigs fresh rosemary, cut into 2cm lengths
1 onion, sliced
1/3 cup redcurrant jelly (Used honey instead)
1 cup red wine (substituted with pure apple juice)
1 cup chicken stock

Method

1. Preheat oven to 220°C. Use a sharp knife to make 12 slits in the top of the lamb. Insert a slice of garlic and a small sprig of rosemary into each slit.
2. Scatter onion slices over the base of a lightly greased roasting pan. Sprinkle over remaining garlic and rosemary. Place the lamb onto the bed of onions.
3. Heat redcurrant jelly in a small saucepan and brush over lamb. Season lamb with salt and pepper. Roast for 15 minutes, then reduce heat to 180°C. Pour in wine and stock. Roast for another hour (for medium) or until cooked to your liking.
4. Remove from oven, cover loosely with foil and rest for 15 minutes before carving.

Kering Tempeh with Peanuts

Kering Tempeh is Indonesian dish commonly served with rice, yellow rice or nasi uduk (rice cooked in coconut milk and some spice paste). Some recipes call for bay leave, preferable asian bay leave which is wider. For me I like more with kaffir lime leaves (kieffer lime) in place of bay leave. Kaffir lime leave is commonly used in Indonesian recipe, it has a clean sharp citrus flavor and aroma. That's what I want it in this dish: sweet sour with a hint of citrus.

Kering Tempeh with Peanuts
300 g tempeh, thinly sliced
100 g raw peanuts, fry
oil for deep-frying

2 Tbs oil
2 cloves garlic, thinly sliced
1 medium red onion (or 4 shallots), thinly sliced
3 chillies, seeded and sliced
1 cm galangal, bruised
3 kaffier lime leaves
3 tbs brown sugar (with measuring spoon)
salt to taste
1 tsp tamarind paste diluted with-
2 tbs water (I used measuring spoon)

directions deep-fry tempeh and peanut separately until golden brown.

In a fry pan heat 3 tbs of oil add garlics and shallots for a few minutes until it fragrances and change color . Then add chillies, galanggal, kaffier leaves, sugar, salt and tamarind juice. Turn the heat low, continue until it get thickens about 3 minutes. Add tempeh and peanut together and mix well.
Remove the galangal before serve.



Vanessa... I hope this is recipe you're looking for ^______^ good luck !!

Karaage Chicken

I always make double set of bento in the morning, doesn't take much time as long as things well organized. I prepared karaage chicken the day before, coat with flour and keep on chiller. While waiting for oil in frypan ready, I washed the fruit and baby tree, that's my term of broccoli.

For lil one I kept chicken separate from the bread, so chicken will stay fresh until she ready to eat .

Here's for my bigger girl, she picked her own chick food pick. Accompanied with tzatziki dip.
And this post goes as my entry of wholesome lunchbox, hosted by Coffee and Vanilla.

And now..... recipe...

This is a non alcohol version of karaage

ingredients:
Marinate:
500 maryland fillet (thigh fillet) skin off, striped
4 tbs kikkoman souce (self brew has no alcohol contain)
1 tbs lime juice
1/2 sugar
tiny bit of salt
2 cloves of garlic grated
1 tsp grated ginger

for coating, prepare in a plastic bag
2/3 cup corn starch
1/2 tsp salt
1/2 tsp pepper

Oil for deep fry

method:

• Marinate the first ingredients above about 1 hour or so.
• After marinate put the chicken strips in a plastic with flour mixture, shake until completely coated , you can just straight fry it, but it will leave mess on the oil. I prefer leave it for about 10 minutes before fry it.
• Heat the oil and deep-fry the chicken pieces for 4-5 minutes or until a golden brown

Ayam Pelalah

I'm compiling my recipes which goes to girls lunch box. while preparing for dinner it'll be nice to have some extra on the freezer, simply timesaver for the "get ready routine" in the morning. Here's one of them, Ayam Pelalah, or Pelalah Chicken.

Ayam Pelalah is Balinese gourmet of shredded chicken cooked in yellow spice, lime and chili. The steps involved barbecuing method to get the original taste. With unfriendly weather I made a shortcut with my own way. Cook in simmering pot with salt and kaffir lime leaves, before adding spice paste. It still has delicate flavors, really !

You can add up more chillies to get the whole package of sensation. Since my girls can't handle this kinda hot, so today I skip this. Anyway I prepared the sambal, the authentic Asian hot chili sauce on dinner, for the grown up.

Here is the recipe:
Ayam Pelalah (Click for Bahasa version)

500 gr breast fillet skin off
3 pc kaffir lime leaves
100 ml Chicken broth

1 stalk of big size of lemongrass stems bruised and chopped into 4 pieces
1 slice greater galangal (laos)
1 slice lesser galangal (kencur, I used powder)
2 long red chillies sliced ( I skipped this today)
1/4 cup of lemon juice

Spice paste:
7 shallot or 1 medium brown onion
5 cloves of garlic
7 pc of candle nut
1/2 tsp turmeric
1 medium size of tomato, diced
3 tsp sugar
salt to taste

In medium pan simmer breast fillet with salt and kaffir lime leaves, with water just enough to cover chicken. After cooked through reserve the broth and shred meat with fork.

In a frying pan, saute spice paste over moderate heat, add remaining ingredients stirring often until fragrant. Add shredded chicken and 100 ml broth, turn the heat low. Stir occasionally until all liquid absorbed.@bellnad

Chunky Lamb Shank Soup

This hearty soup is easy to cook, yet it's comforting and refreshing. You can cook it to suit your lifestyle. It could be cooked in a slow cooker, just tossed all the ingredients into pot then boned and cut the meat later, after it cooked through. Or even in a pressure cooker, for you in hurry.

In this recipe I cooked it in 'normal'way ^_^ just over the stove in usual pot. And every time I cook this the proportions vary, depending on what’s on hand at the time, so don’t be frightened to experiment with the ingredients, in this case veggies.

Chunky Lamb Shank Soup

3 Lamb shanks
1 tbs olive oil
1 onion finely chopped
3 cloves of garlic
4 tomato (or use crushed tomato in can)
1 tbs tomato paste
3 carrots diced into small cube
2 medium potatoes diced into small cube
2 celeries cut into 1 cm pieces
salt and pepper to taste
chopped parsley for garnish


In large pot with boiled water, place shank and cover with the lid simmer for 1 hour.

Meanwhile heat frying pan over medium heat, add olive oil, cook onion and garlic until soften.
Set aside to cool slightly, process or blend with tomatoes and add to the soup.

Remove lamb shanks and separate meat from bones, cut into small cube, return meat back to soup. Add all veggies, tomato paste, salt and pepper. Simmer for 45 minutes or until lamb shank cooked through.

Serve with chopped parsley. Crusty bread also goes well with this soup

Yay... I Made My Own Gnocchi

This week, I spent so much time on my desk rather than kitchen.. I can't even move my bum away from my desk. It's almost the end of MFM#5 season, Monthly Foodie Multipliers #5 hosted by Stella. It's hard to motivate my self to have a trip to kitchen. Got to do this !!! errrrggg...

... Didn't take long to prepare. I steamed potatoes and I checked email... When potatoes done, put salt and the flour and viola...dumplings were ready to cook. This MFM is about dumpling, I've planned to make gnocchi for long time, too lazy to make the dumplings. But I didn't wanna have store bought either.

There were trips between my desk and kitchen quite alot (^_^), finally it's ready in time for lunch. Yay....

Gnocchi dumplings recipe taken from here

Basic Potato Gnocchi

• 2 1/4 pounds, mealy potatoes, peeled
• About 1 3/4 cups flour
  
• A pinch of salt

In making gnocchi you should steam the potatoes rather than boil them. If you do not have a steamer, put the potatoes in a metal colander, set the colander in a spaghetti pot, fill the pot with water to just below the colander, and set the pot, covered, to boil. The potatoes will be done in 30-45 minutes, when a skewer penetrates but they are still firm. Peel them and mash them while they’re still hot (a potato ricer works very well here). Season the potatoes with a pinch of salt and slowly knead in enough flour to obtain a fairly firm, smooth, non-sticky dough -- exactly how much flour will depend upon how moist the potatoes are.

Roll the dough out into snakes about as thick as your finger, cut the snakes into one-inch pieces, and gently score the pieces crosswise with a fork. As an alternative to scoring with a fork. Cook the gnocchi in abundant salted boiling water, removing them with a slotted spoon a minute or two after they rise to the surface


Here is recipe for Creamy Gnocchi

Creamy Gnocchi

Ingredients:
1 recipe potato gnocchi ( atau 1 kg self life potato gnocchi)
1 tbs olive oil/ canola oil
1 leek, endeds trimmed, halved lengthways, thinly sliced
1/2 roast chicken, skin and bones removed, meat shredded

60 g butter
50 g (1/3 cup) plain flour
750 ml (3 cup) milk
Salt, sugar, pepper to taste
100 gr cheddar cheese (50 gr for sauce , 50 gr for sprinkle)
Chopped fresh continental parsley, to serve

Directions:
1. Preheat oven 180 degrees celsius. Cook the gnocchi following packet direction, drain.
2. Meanwhile, heat the oil in a frying pan over medium-high heat, add leek and cook, stirring for 2 minutes, add shredded chicken, stirring for 2 minutes . Put aside.
3. Melt the butter in saucepan over medium heat until foaming. Add flour and cook, stirring for 30 seconds or until the mixture bubbles. Remove from heat and gradually stir in milk. Cook over medium heat, stirring for 5 minutes or until the mixture boils and thickens. Stir in 50 gr grated cheddar cheese.
4. Spoon the gnocchi mixture into a shallow 3 l (12 cup) capacity ovenproof dish. Sprinkle over the cheddar cheese. Bake for 40-45 minute or until cheddar melt and golden. Sprinkle with parsley to serve.

Original recipe taken from Australian Good Taste Magazine July 2007, modified by me (^_^)

Bahasa version is in here

Mozzarella Pasta Bolognese

Suamiku punya selera makanan jawa sekali, nasi urap, nasi jagung, tempe mendol heheh... However, he just can't resist pasta hahah...klo pas lagi keluar dari oven bisa langsung dua tiga kali nambah.

Pasta ini gampang banget bikinnya, jadi pilihanku klo pas lagi gak mood masak yang pakek adegan blender-memblender bumbu.

Sesuikan jumlah gula dan garam dengan selera, aku sendiri klo masak suka ngurangin garam, hubby doesn't mind either.

Klo suka pedes bisa juga ditambahin irisan cabe. Klo kita saat ini selalu pakek sambel botolan saat makan. Kan anak-anak ikut makan... jadi ngalah lah pakek sambal botolan aza. Yup enjoy....

Mozzarella Pasta Bolognese

Bahan

500gr penne atau pasta spiral
2 sdm minyak olive/canola
1bh bawang Bombay rajang halus
2 siung bawang putih rajang halus
500 gr daging ayam iris tipis atau bisa juga pakek ayang cincang ,daging sapi cincang, even tuna
1x 410 kaleng tomat cincang atau 4bh tomat ukuran sedang cincang
2 sdm tomato paste
¾ cup kaldu ayam (atau air + maggi blok)
1 sdt oregano kering
1sdt basil kering
3 sdt gula (atau sesuai selera)
1 sdt garam (atau sesuai selera)
1 cup keju mozzarella parut
1/2 cup tasty cheese parut (bisa diganti cheedar cheese)

Cara:
1.Masak pasta sesuai petunjuk dikemasannya biasanya 10-15 menit dengan air yang banyak, saring, sisihkan.
2.Panaskan minyak, goreng bawang Bombay dan bawang putih sampai menjadi lemas, tambahkan daging ayam , aduk sampai berubah warna
2. Tambahkan tomat, pasta tomat, kaldu, oregano, basil, garam dan gula, didihkan kemudian kecilkan api masak sampai mengental
3. Masukkan pasta, aduk , kecilkan api biarkan sedikit meresap. Matikan api, masukan parutan tasty cheese/cheedar cheese. Aduk.
4. Tuang pasta ke mangkuk tahan panas taburin dengan mozzarella.. Oven dengan api atas... sampe mozzarella meleleh dan kecoklatan...angkat ...enjoy !

Homemade Noodle

Bulan kemaren ada om yang berkunjung dari Indo, beliau uantiii.. banget ma namanya noodle. Formalin !! formalin !!, katanya. Akhirnya terciptalah resep ini. Gak perlu pusing pakek tepung cakra atawa tepung protein tinggi laennya, semua resep umumnya tersedia di dapur, at least dapurku ha..ha..

Klo kebetulan kamu punya mixer yang kuat buat ngaduk roti. Pakek aza, apalagi buat yang sayang ngeluarin kalori dalam tubuh hehehe...

Caranya masukkan tepung dulu, masukkan telor (hello ! gak pakek kulitnya ya) mulai diaduk pelan deh, masukkan baking powder dan garam, aduk..., air masuuuk... minyak masuuukk....aduk terus sampe kalis. Hasil akhir harusnya kalis cenderung keras, jangan sampe kelemesen deh.

Dimeja yang udah ditaburin tepung, potong adonan menjadi bulatan kecil-kecil kira-kira 6 biji gitu. Biarkan dulu istirahat kira-kira 20 menit si bulatan kasih selimut maksude lap dapur yang bersih gitu lho bukan selimut sungguhan heheh..

Tipiskan bulatan sebelom dimasukkan ke pasta machine/penggilingan. Taburi tepung, giling pada ukuran yang paling besar dulu. Setelah keluar lipat jadi tiga, giling lagi, lipat lagi trus balek giling lagee.... why kok diulang-ulang emang kurang kerjaan ?? digiling sampe 3 kali biar adonan menjadi solid gitu lho, gak bolong-bolong.

Kemudian pindah setting ukuran gilingan ke nomor lima (anggap ukuran yg paling besar nomor satu, jadi nomor lima ini lebih tipis dari nomor satu) Baru sesudah itu masukkan di gilingan untuk mie.
Klo pas keluar dari gilingan untuk bentuk mie adonan bergulung-gulung, itu tandanya adonan minta ditaburin tepung lagi.
Dah deh rebus di air mendidih, sampe keliatan transparant gitu ya.

Walahh mbakyu lah resepnya mana ??? Ini nih...


Homemade Noodle
by Rita

400 gr tepung terigu
3 butir telur
50 ml air
15 ml minyak
1/2 sdt baking powder
1 sdt garam